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Title: Chinese Dim Sum
Yield: 32 Dumplings

Ingredients

    1/4 c  mung beans, peeled and
           -soaked for 4; hours
    3/4 c  vegetable stock
    1/2 c  blanched frozen or fresh
           -peas
    1/2 c  sliced and blanched napa
           -cabbage le; aves
    1/2 c  chopped green onion
    1/2 c  oven roasted and chopped
      1    onion
    1/4 c  egg whites
      1 tb soy sauce
      1 tb minced lemongrass
      1    salt
     32    potsticker skins (rounds)

Instructions

In a small saucepan, combine the mung beans and stock. Bring to a
boil and simmer, tightly covered, for 30 minutes, or until the beans
are soft. Transfer the beans to a food processor or blender and puree
until smooth. Transfer the beans to a medium size bowl and add the
peas, cabbage, green onion, roasted onion, egg whites, soy sauce and
lemongrass. Stir to combine. Season to taste with salt.

To form the dumplings, moisten the edge of a potsticker skin with
water. Place a scant tablespoon of filling slightly off center on a
skin, fold the dough over to form a half moon, and pinch the edges to
seal. Place in a bamboo steamer and steam for 10 minutes. Serve
immediately.

The filling can be prepared and refrigerated up to 6 hours ahead of
time.

*Note* Do not stack these dumplings while forming or steaming or
they will stick together. Serve these dumplings with a small bowl of
Manchurian Sauce, Chinese Barbecue (hoisin) sauce, and/or mustard.

Serving size: 4 dumplings
139 calories
17.7 grams fat 0 mg. cholesterol 555.4 mg. sodium without added
salt

From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by
Hilde Mott

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